1 chicken breast, bone and skin removed, approximately 300 grams or 10 oz
1 packet chicken buillon or 1/2 cup chicken broth
1 onion
1 tsp oat bran
3 tbsp fat free quark, yogurt or fromage frais
1 egg yolk
2 tbsp cider vinegar (or any other vinegar)
3 cloves of garlic

Prepare the buillon in 1 lt of water. If you use broth, add 3 cups of water to it. Boil the chicken and the onion in the diluted broth. When they are cooked thoroughly, take away the onion (you can use it in any other dish if you'd like).
Take the chicken breast out of the broth and pick it to shreds. Then put it back in the broth.
Crush the garlic. In a bowl, mix the quark/yogurt/fromage frais, crushed garlic, and the egg yolk. Add 1/2 cup of the broth the chicken is in. Mix well and add to the broth very slowly (so as to not the cook the yolk suddenly). Keep stirring while adding the mix into the broth.

Bring the mix to a boil. Add the vinegar. Serve with red hot pepper.

Translated and slightly modified from: http://www.dukandiyetitariflerim.com/2012/06/tavuk-pacasi.html

Serving Size: Makes 4 entree-sized servings. Serve in 2 generous serivngs for a main dish, and don't forget to put 2 serivngs in your tracker!

 

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